Discover Chinese food
Local dishes, ingredients and the stories behind them.
Shenze Xihe starch-and-meat cake 深泽西河肉糕
The result is smooth, savory and gently chewy, closer to a set starch cake than a pure meatloaf.
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Zhengding Majia braised chicken 正定马家卤鸡
Expect firm skin, tender flesh and a lingering savory spice aroma rather than a crisp roast exterior.
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Jingxing minxu dough pieces 井陉抿须
They are slippery, tender and lightly resilient, with the grain flavor changing according to the flour blend.
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Chaigoubao smoked pork 柴沟堡熏肉
Smoke is the first impression, followed by salty meat and softer fatty layers. Bread or a plain staple moderates the concentrated flavor.
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Shangyi translucent dumplings 尚义玻璃饺子
The wrapper is supple and slightly elastic, creating a different bite from an opaque wheat dumpling. The center provides most of the seasoning and richness.
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Pingquan lamb soup 平泉羊汤
The soup is meaty and warming, while offal can add a firmer, more distinctive bite. A plain bread accompaniment soaks up the broth.
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Chengde rose pastries 鲜花玫瑰饼
The floral aroma should be noticeable alongside the sweetness, while a flaky or crumbly shell gives the pastry structure.
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Chengde naked-oat rolls 莜面窝子
Their earthy grain flavor and dense, slightly coarse chew differ from wheat noodles. The hollow shape catches liquid and small pieces of topping.
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Chengde shredded pork with bamboo shoots 改刀肉
Tender pork brings savory richness while bamboo retains a cleaner, crisp bite. The sauce should coat the strips without burying that texture.
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Nangong smoked meat roll 南宫熏菜
The cut pieces are smooth and cohesive, with a soft firmness, savory pork flavor and smoky finish.
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Leting oven-baked stuffed flatbread 乐亭缸炉烧饼
The appeal is a toasted, crisp shell around a warmer, softer center. Sesame, when used, adds a roasted fragrance.
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Chengde fried buckwheat jelly 二仙居煎碗坨
The outside can acquire browned edges while the center remains smooth and dense. Tart dressing lifts the earthy buckwheat flavor.
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